Southern Pride Sweet Cornbread Recipes

Steps:

• Grease a 9x13 inch baking pan with shortening.
• Preheat oven to 375°F.
• Mix sugar, butter, eggs, milk, honey and water together in a large bowl.
• Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt.
• While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly.
• Mixture will be slightly lumpy.
• Pour into greased rectangular pan.
• Bake for 25-30 minutes or until golden brown on top.
• Serve with butter.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
• In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
• Bake in preheated oven for 22 minutes, or until firm. Serve hot.

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Steps:

• Pre-heat oven to 350 degrees.
• Mix cornmeal, flour, sugar,and baking powder together. Add egg, vanilla, milk and oil.
• Beat until just smooth, do not over beat!
• Pour batter into a greased 8 inch square pan or a cast iron pan.
• Bake at 350 degrees for approx 20-25 minutes or until golden brown.

Steps:

• Put the skillet in the oven and preheat to 375 degrees.
• Combine the dry ingredients except for the baking soda in a bowl.
• In another bowl, mix the buttermilk and the baking soda.
• Set aside.
• In a small bowl, beat the egg with the sugar until combined.
• Add the oil and mix until combined.
• Pour this mixture into the buttermilk/baking soda, and mix.
• When the oven is preheated, toss the butter into the skillet and let it melt.
• Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
• Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
• Turn out onto a cutting board, cut into wedges and serve.
• NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
• It may just be my upbringing, but it tastes better somehow.
• And please do not add the baking soda to the dry ingredients.
• I can't explain why, but adding it to the buttermilk makes a big difference in the texture.